Monday, November 28, 2011

Mushrooms, Leek and Cauliflower Mini Cakes



I am going to begin this post dedicating it to my muses, past, present and future. I think I can speak for all food bloggers when I say that a lot of our recipes are inspired by other recipes. They may only have one or two ingredients in common but thanks to them we get inspired to create. The process of creation is a curious one, maybe it is only one word that serves as a catalyst to unfold greatness. I find it fair to give credit to those co-creators for being an instrument to making the world a more delicious place. Visit my blog often, you will be mentioned at the end of my recipe!
The following recipe is a creamy combination of mushrooms, leeks and cauliflower. All formed together into a baked mini cake to enjoy with your favorite salad, as a side dish or appetizer!




Ingredients

1 head of cauliflower

1 leek

4 oz button mushrooms

1/2 cup shredded cheese of choice, I used Italian blend

Salt and ground pepper, to taste

1/4 cup all-purpose flour

1/4 cup whole wheat flour

1 egg, lightly beaten

Bread crumbs and Parmesan cheese


Directions

Wash and separate the cauliflower florets. Add them to a salted boiling water and cook until tender. 



Slice the leek and add it to a small pot with a little bit of oil to cook until tender, stirring occasionally. Topic of the day: to get rid of onion smell I boil equal parts of water and vinegar, besides opening the windows and spraying every corner with Febreze! . What do you do? 



Slice the mushrooms and add them to the leek, cook for 5 minutes. 



When the cauliflower is ready, make a puree in a blender, food processor (you might have to let it cool for a few minutes) or with a potato masher. At this point, you can start preheating your oven to 375 degrees F.

Add the puree and cheese to the mushroom-leek combination and adjust salt and pepper to taste. Add the flours and egg and mix well. 



Brush or spray a 12 cup muffin pan with oil and coat with bread crumbs and Parmesan cheese. With an ice cream scoop, fill the muffin cups to the top.  Sprinkle with some more bread crumbs and Parmesan cheese. 
Bake for 25 minutes (30 minutes if using a silicone pan) and enjoy!



And as promised: Thank you Oh Cake for being my muse with your Cauliflower Leek Soup. Guys, check out the recipe! Yum!

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